Cooked this at a friends on Saturday and it was delicious. We had it with chickpea couscous and a spinach salad. We left the olives out as neither of us like them and we caramelized our own onions rather than buying them pre-prepared. Here's the full recipe -

Ingredients
1kg/2lb 3¼oz leg of lamb, chopped into bite-sized pieces
1 garlic bulb, separated into cloves, but unpeeled
1 x 350g/12oz can pitted black olives in brine, rinsed and drained to give 150g/5oz drained weight
100g/3½oz caramelised onions, from a jar
4 tbsp capers, rinsed and drained
2 tsp ground cumin
2 tsp ground ginger
1 x 75cl bottle red wine

Method
1. Preheat the oven to 150C/300F/Gas 2.
2. Place all of the ingredients into a lidded casserole or heavy-based ovenproof pan, pouring in the wine last and giving everything a good stir.
3. Bring to the boil, then clamp on the lid and transfer to the oven. Cook for two hours, or until the lamb is very tender.

OFTF Welcome back!

I noticed you would come visit.

We missed you.

Hey oneforthefrog...How are you?

Recipe sounds great except for the lamb...I'm not a big fan, but I imagine I could substitute with chicken or pork. I love olives, and would maybe use kalamata olives instead of regular black.

Thanks!